Baked ricotta with strawberriesReviewed by our expert panel
(at time of publication)
- 300g reduced-fat ricotta cheese
- ¼ cup icingfrostingX sugar, plus
- 1 teaspoon extra
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 egg
- 1 ½ cups strawberries, quartered, or other seasonal fruit, chopped
1 Preheat oven to 140°C. Line the base of 4 x 80ml-capacity (1/3 cup) ovenproof dishes. Place ricotta, icing sugar, vanilla, cinnamon and egg in a bowl and mix well until smooth. Spoon mixture into prepared dishes, cover with tinfoil and place in a large, deep roasting tray.
2 Pour boiling water into tray until it reaches halfway up dishes. Bake for 25 minutes or until set. Remove dishes from water bath and cool. Transfer to fridge to chill for 2-3 hours.
3 Meanwhile, combine extra icing sugar and strawberries then spoon over baked ricotta.
Make it gluten free: Check icing sugar and cinnamon are gluten free.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 3g
Dietary fibre 1g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information